Stuffed eggplants with mushrooms
4 servings
60 minutes
Stuffed eggplants with mushrooms are a true gastronomic delight that combines the tenderness of eggplants, the aroma of fragrant herbs, and the rich flavor of mushrooms. This dish is inspired by Mediterranean cuisine, where eggplants play an important role. Thanks to frying, their flesh becomes soft and rich, while the filling of mushrooms, olives, and almonds adds textural variety. The light nutty crunch of almonds harmoniously complements the juiciness of eggplants and the spiciness of the seasonings. Baked eggplants acquire an appetizing crust, and their filling exudes an enticing aroma. This dish is perfect for a cozy family dinner or a festive table, surprising guests with its originality and sophistication of flavor nuances.
1
Cut the eggplants in half, place them in a colander, sprinkle with salt, and let sit for 10 minutes.
- Eggplant: 2 pieces
- Sea salt: 1 teaspoon
2
Slice the mushrooms thinly, chop the onion, garlic, and parsley finely.
- Button mushrooms: 200 g
- Onion: 1 head
- Garlic: 4 cloves
- Parsley: 1 bunch
3
Heat 3 tablespoons of oil in a pan and sauté the garlic and onion.
- Olive oil: 10 tablespoons
- Garlic: 4 cloves
- Onion: 1 head
4
Then add the mushrooms, season with salt and pepper, fry for 5 minutes and sprinkle with parsley, set aside.
- Button mushrooms: 200 g
- Freshly ground black pepper: 0.3 teaspoon
- Parsley: 1 bunch
5
Fry the eggplants on both sides in the remaining olive oil for 10 minutes each.
- Olive oil: 10 tablespoons
6
Cut the olives in half or into 3 pieces, and chop the almonds.
- Green olives: 10 pieces
- Roasted almonds: 100 g
7
Cool the eggplants slightly and carefully scoop out the flesh with a spoon, cutting it into pieces.
- Eggplant: 2 pieces
8
Mix the pulp with olives, mushrooms, season with salt and pepper, and sprinkle with dried herbs.
- Eggplant: 2 pieces
- Green olives: 10 pieces
- Button mushrooms: 200 g
- Freshly ground black pepper: 0.3 teaspoon
- Herbes de Provence: pinch
9
Place the filling in the eggplants and sprinkle with chopped almonds.
- Roasted almonds: 100 g
10
Bake in a preheated oven at 180°C for 20 minutes.